What Exactly is Sourgrass?
The term "sourgrass" typically refers to species from the Oxalis genus, more accurately called wood sorrel. These plants are not true grasses but rather herbaceous perennials known for their three heart-shaped leaflets, which can easily be mistaken for clover. A key distinguishing feature is their distinctly sour, lemony flavor. Several varieties exist, including yellow wood sorrel (Oxalis stricta), creeping wood sorrel (Oxalis corniculata), and violet wood sorrel.
Another plant sometimes called sourgrass is sheep sorrel (Rumex acetosella), a member of the buckwheat family with arrow-shaped leaves. Both wood sorrel and sheep sorrel share the common characteristic of a tangy taste due to their oxalic acid content.
The Flavor Profile and Culinary History
The most prominent feature of sourgrass is its pleasant, acidic tang. The leaves and flowers offer a citrusy, apple-like flavor that can add a bright note to a variety of dishes. The intensity of the flavor can vary by species and maturity. Historically, cultures around the world have used sourgrass, not just as a trailside snack for a thirst quencher but also in more refined dishes. The Romans and Greeks used it to settle the stomach after overindulgence, and it has found its way into traditional soups in Eastern European cuisine, like the Jewish Schav.
Health Precautions and Safe Consumption
While sourgrass is edible, it contains oxalic acid, the same compound found in spinach, rhubarb, and chard. When consumed in high quantities, oxalic acid can inhibit the body's absorption of calcium and may cause problems for individuals with specific health concerns.
Important Considerations:
- Moderation is Key: The amount of sourgrass needed to cause harm is significantly high, but moderation is still advised, especially for raw consumption. You are likely to tire of the strong flavor long before reaching a dangerous intake.
- Health Conditions: People with a history of kidney stones, gout, or rheumatism should exercise caution or avoid high-oxalate foods entirely.
- Cooking Reduces Oxalates: Cooking can help reduce the oxalic acid content of the plant, making it a safer option for those concerned about intake.
- Proper Identification: Always be 100% certain of your identification before consuming any wild plant. Misidentification could be dangerous.
How to Prepare and Cook with Sourgrass
Harvest sourgrass leaves and flowers when they are young and tender for the best flavor and texture. Older, tougher stems should be discarded. Wash the plant thoroughly before use, as with any foraged edible. Here are several ways to incorporate sourgrass into your cooking:
- Soups: Sourgrass is famously used in soups like Schav or other creamy sorrel soups. It wilts down quickly and adds a rich, tangy flavor that pairs well with eggs, potatoes, and sour cream.
- Salads: The fresh, chopped leaves and flowers make an excellent, tangy addition to salads, adding a burst of lemony flavor.
- Sauces: Create a zesty sauce for fish or chicken by blending wilted sourgrass with butter, lemon juice, and honey. It can also be a unique addition to pesto.
- Beverages: Steep fresh leaves and flowers in boiling water to make a tart, refreshing tea, similar to lemonade.
- Stuffing: Use leaves and stems to stuff chicken or fish, imparting a subtle, acidic note during cooking.
Sourgrass vs. Spinach: A Quick Comparison
| Feature | Sourgrass (Wood Sorrel) | Spinach |
|---|---|---|
| Flavor | Distinctly lemony and tangy | Mild, earthy, and slightly sweet |
| Oxalic Acid | Contains oxalic acid; consumption should be moderate | Also contains oxalic acid; generally consumed in larger quantities |
| Texture | Tender, delicate leaves and flowers when young | Broad, soft leaves with a slight crunch |
| Availability | Wildly foraged, often considered a weed | Widely cultivated and available in markets |
| Culinary Use | Garnish, salads, soups, sauces, teas | Salads, sautés, steamed, smoothies, cooked dishes |
A Note on Sustainable Foraging
When foraging for sourgrass, practice sustainability. If harvesting perennial varieties like violet wood sorrel, take only what the patch can easily regenerate. For the more aggressively spreading weedy varieties like yellow wood sorrel, harvesting can help manage its spread while providing a free, tasty ingredient. Be mindful to only forage from areas you know are free from pesticides and chemical runoff, such as away from roadsides and conventionally treated lawns.
Conclusion
Contrary to its perception as a simple weed, sourgrass is a versatile and flavorful wild edible with a host of culinary applications. With its bright, lemony flavor, it can elevate simple dishes like salads and soups. The key to safely enjoying this abundant plant lies in proper identification and mindful consumption due to its oxalic acid content. By understanding these precautions, foragers and home cooks can confidently incorporate sourgrass into their kitchen, turning a common wild plant into a unique and tasty ingredient.
For more in-depth foraging advice and identification guides, consider exploring resources from reputable sources like the Missouri Department of Conservation.
